Open AccessClostridium btbubcensis BJN0001, a potentially new species isolated from the cellar mud of Chinese strong-flavor baijiu, produces ethanol, acetic acid and butyric acid from glucose
Author(s) -
Youqiang Xu,
Mengqin Wu,
Jialiang Niu,
Huiqin Huang,
Zheng Nie,
Zhilei Fu,
Chunsheng Zhang,
Zhigang Zhao,
Hongyun Lu,
Xiuting Li,
Baoguo Sun
Publication year - 2022
Publication title -
3 biotech
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.557
H-Index - 37
eISSN - 2190-572X
pISSN - 2190-5738
DOI - 10.1007/s13205-022-03271-7
Subject(s) - butyric acid , fermentation , acetic acid , strain (injury) , flavor , food science , acetic acid bacteria , biology , genome , ethanol , gene , chemistry , biochemistry , botany , anatomy
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